Vegan Millionaire's Shortbread
This is a perfect indulgent snack, that combines the gooey set caramel filling with the dark chocolate topping and a vegan shortbread biscuit base.
Ingredients
Shortbread
- 150 g Plain flour
- 100 g Stork block
- 50 g Caster sugar
Caramel Filling
- 175 g Caster sugar
- 1 Tin of full fat coconut milk
- 3 tbsp Coconut oil
Chocolate Topping
- 250 g Dark chocolate
Instructions
- Preheat the oven to 180°C fan/200°C/gas mark 6.
- To make the shortbread base, beat together the stork block and sugar until pale and smooth.
- Then fold in the flour little by little until it comes together and forms a ball.
- Roll the shortbread out and press into a lined loose bottom 8 inch square tin. Prick the base with a fork.
- Bake in oven for 15 minutes. Once baked, allow to cool in the tin.
- Meanwhile, to make the caramel, place all the ingredients in a pan and bring to the boil slowly. This will take 5-10 minutes and thecaramel should be amber and thick.
- Pour the caramel over the top of the shortbread and place in the fridge for at least 2 hours to set.
- For the chocolate layer, melt the chocolate in a bowl over a pan of simmering water.
- Pour the melted chocolate on top of the set caramel layer and place back in the fridge to set for 1 hour.
- Remove from the tin, and slice using a hot sharp knife to get a clean cut.